I have many favourite places to visit and each one is always associated with food. Food and culture, forget the beaches! Unless I’m SCUBA diving, of course. I have so many fond memories of eating these Moroccan Meatballs on a number of occasions in Moroccoand other parts of North Africa. In fact, on one particular trip, I couldn’t help myself and had it for lunch for four straight days! What was interesting was the fact that each one was just slightly different from the other, and confirms my belief that there never is one single way of cooking a recipe, no matter what anyone says!
There isn’t anything particularly difficult or complicated about Kefta Mkaouara or Moroccan Meatballs, the keftas themselves are pretty straight forward, flavoured with paprika and cumin, typical North African spices. And the tomato sauce is once again, a simple matter of simmering away some chopped up tomatoes (I prefer the canned variety), drop the meatballs in, add some eggs at the end, and you’re done!
Pretty easy right? It has characteristics of so many Middle Eastern and North African dishes, namely, shakshouka. In fact, almost to the man/woman, every North African I speak to will agree that the eggs are most certainly a modern “borrow” from Shakshouka.
I’ll take this a step further by adding some grilled/roasted peppers (click for recipe) and cheese to the mix. The result is a dish with more depth and substance, dipping some bread into it straight out of the oven is a very, very, sensuous experience – trust me! What cheese you use is completely up to you: cheddar, gouda, mozarella, even parmesan.
So, as far as my vegetarian friends are concerned, I have the perfect solution for you if you’d like to cook this dish – make it with falafels! In fact, falafels are my go-to alternative to meatballs.
Includes a resting time of one hour for the meatballs, before cooking.
I love adding grilled or roasted peppers to this recipe, for extra depth. You can leave them unroasted if you prefer.
Moroccan Meatballs with Eggs in Tomato Sauce (Kefta Mkwara)
Includes a resting time of one hour for the meatballs, before cooking. I love adding grilled or roasted peppers to this recipe, for extra depth. You can leave them unroasted if you prefer.